Grilled Shrimp Remoulade

Description:

An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

Ingredients:

Remoulade Sauce

1/4 cup reduced-fat mayonnaise

1/4 cup low-fat plain yogurt

1 tablespoon chopped flat-leaf parsley

1 teaspoon Dijon mustard

1/4 teaspoon hot sauce, such as , Tabasco

Shrimp

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 pound)

Preparation:

1

To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.

2

Preheat grill to high.

3

To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

Tips:

When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)